Chocolate Candy Cane Cake
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o 2 cups sugar
o 1 3/4 cups all purpose flour *
o 3/4 cup cocoa powder plus 2 tablespoons for flouring the pan
o 1 1/2 teaspoons baking powder
o 1 1/2 teaspoons baking soda
o 1 teaspoon kosher salt
o 2 eggs
o 1 cup milk
o 1/2 cup light flavored olive oil
o 1 ½ teaspoons vanilla extract
o ½ teaspoon peppermint extract optional
o 1 cup hot coffee or boiling water
o 2 cups powdered sugar
o 1-2 tablespoons milk
o 1/2 teaspoon peppermint extract
o ¼ cup crushed candy canes
o * GLUTEN FREE ALTERNATIVE:
o 1 1/4 cups brown rice flour
o 1/2 cup potato starch
o 1/4 cup tapioca starch
o 1 teaspoon xanthan gum
o Preheat oven to 350 degrees. Grease your pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease a 9×13 pan or prepare (24) cupcake liners.)
o Stir together all of the dry ingredients in a mixing bowl. Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed for 2 minutes. Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
o Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. A 9×13 pan will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
o To make the icing, combine the powdered sugar, milk, and peppermint extract in a small bowl. Whisk together until smooth. The glaze should pour off the spoon in a thick white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle with crushed candy canes. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!